For those who celebrate, we wish you a Merry Christmas!  In proper holiday spirit, I will share with you a recipe that has festive written all over it: Sourdough Popovers!  They were described quite appropriately in the King Arthur website as “High, Wide, and Handsome”    😉

(from King Arthur website)

1 cup milk (full-fat, reduced-fat, or skim)
3 large eggs
1/2 cup sourdough starter, fed or unfed
3/4 teaspoon salt
1 cup unbleached all-purpose flour

In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch. Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don’t over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.

Heat a muffin or popover pan in the oven while it’s preheating to 450°F. Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you’re using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.  Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown.

Remove the popovers from the oven and serve immediately.


to print the recipe, click here

Comments:  Popovers might be the easiest thing in the world to make! In this case, the sourdough doesn’t act as the leavening agent, it is there exclusively for taste, so don’t worry if your starter is not at its peak of activity.  A big bowl, a wire whisk, and a few minutes of preparation is all you’ll need. The real magic happens in the very hot oven.  If you have kids around, let them peek as the popovers rise up and up and up, it’s fun to follow their baking.

Enjoy the popovers as soon as they are out of the oven, because they will deflate somewhat.  Break each one open, and dig in!
They are perfect with roast meats.  We enjoyed these babies with roast turkey, gravy, and the most delicious cranberry sauce with dried Mission figs and Port wine.  Recipe to be featured soon, stay tuned… 😉

I am submitting this post to Susan’s Yeastspotting….

ONE YEAR AGO: Merry Christmas!

TWO YEARS AGO:  Sourdough Focaccia, with a twist

THREE YEARS AGO: Merry Christmas!

23 thoughts on “MERRY CHRISTMAS!

    • Pancakes are waiting in a loooong line, so to speak… I’ve got quite a few things scheduled or almost fully written, but the pancakes will make their appearance and I’ll give you a heads up before it goes live. Actually the pictures turned out better than I expected, the way I was snapping them in a hurry… 🙂


  1. My sister in law would always make the popovers. With her special pan and the presentation of these beautifully raised popovers, I was always impressed! Now you’ve given me inspiration – and a recipe to try this myself!! Merry Christmas!


  2. Oh! Merry Christmas Sally! I hope you had a fabulous holiday! By the looks of it you certainly did. Those popovers look fantastic. I could easily eat a whole tray of those. Sadly my sourdough starter didn’t survive. I just couldn’t keep up with it. These make me want to get another going though. I can almost smell them. Looking forward to learning about the cranberry sauce recipe. Wow! In the meantime, I hope you have a fabulous New Year!


    • Too bad your sourdough didn’t make it…. it happens. I had two and ended up abandoning one because it became too much of a source of anxiety to keep two going. I took the Zen approach and said goodbye to the commercial one, keeping just Dan, my beloved sourdough starter made from scratch…. Have a great New Year!


  3. Wow those look almost just like Yorkshire Puddings which are traditionally served with roast beef here. I guess they are the same thing, except that most people wouldn’t put a sourdough starter in there. Usually cooked in beef dripping (animal fat) and light as a feather due to the hot hot oven. What fun!


    • Same exact thing, except of course for the sourdough. We actually make Yorkshire Pudding once or twice per year, but every single time my pictures turned out HORRIBLE. I could never blog about it… (sigh)

      We usually d it as a side dish for standing rib roast, and use the drippings as the main source of fat, my gosh, it is to die for!


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